EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

(Z)-3-hexen-1-yl tiglate
cis-3-hexenyl tiglate

Sponsors

Name:[(Z)-hex-3-enyl] (Z)-2-methylbut-2-enoate
CAS Number: 67883-79-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:267-554-5
FDA UNII:9S19N7N2QK
Nikkaji Web:J42.333E
Beilstein Number:2961441
MDL:MFCD00036528
XlogP3-AA:3.10 (est)
Molecular Weight:182.26286000
Formula:C11 H18 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1277 cis-3-hexenyl tiglate
FLAVIS Number:09.559 (Old)
DG SANTE Food Flavourings:09.559 hex-3(cis)-enyl 2-methylcrotonate
FEMA Number:3931 cis-3-hexenyl tiglate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: (Z)-3-HEXENYL(E)-2-METHYL-2-BUTENOATE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.91500 to 0.92100 @ 25.00 °C.
Pounds per Gallon - (est).: 7.614 to 7.664
Refractive Index:1.45800 to 1.46200 @ 20.00 °C.
Boiling Point: 140.00 °C. @ 30.00 mm Hg
Boiling Point: 105.00 °C. @ 5.00 mm Hg
Vapor Pressure:0.030600 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 146.00 °F. TCC ( 63.33 °C. )
logP (o/w): 4.200 (est)
Soluble in:
 alcohol
 water, 23.73 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl tiglate
amyl tiglate
isoamyl tiglate
benzyl methyl tiglate
benzyl tiglate
butyl tiglate
isobutyl tiglate
cinnamyl tiglate
(E)-citronellyl tiglate
(E)-ethyl tiglate
geranyl methyl tiglate
geranyl tiglate
hexyl tiglate
methyl tiglate
3-octyl tiglate
phenethyl tiglate
propyl tiglate
isopropyl tiglate
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 4 hour(s) at 100.00 %
green vegetable green banana earthy cortex herbal
Odor Description:at 10.00 % in propylene glycol. green vegetable green banana earthy cortex herbal
Luebke, William tgsc, (1992)
Odor sample from: Bedoukian Research, Inc.
green earthy vegetable mushroom radish
Odor Description:at 1.00 %. Green, earthy vegetative with mushroom and radish nuances
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
Flavor Type: green
green vegetable mushroom herbal fatty
Taste Description: at 1.00 - 5.00 ppm. Green vegetative mushroom with herbaceous and fatty nuances
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
cis-3-HEXENYL TIGLATE ≥96.05% (cis), Kosher
Odor Description:Fresh, green, floral, fruity odor with hints of chamomile
Imparts naturalness to herbaceous, green compositions. Blends well with lavender.
Taste Description:Earthy, mushroom
Earthy notes for mushroom, lemon, and lime flavors.
Pell Wall Perfumes
cis-3-Hexenyl Tiglate
Odor Description:Fresh, green-earthy, floral-gardenia, fruity-banana
Can be used as a fresh topnote in mixed floral fragrances or herbal compositions, particularly useful to add natural realism to Gardenia and other florals requiring a green note. Also has a fresh-cut mushroom (not mouldy) quality that works well with leafy herbal and fougere types.
Prodasynth
cis-3-HEXENYL TIGLATE >98%
Odor Description:FRESH,SLIGHTLY FRUITY,GREEN,FLORAL
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Bedoukian Research
cis-3-HEXENYL TIGLATE
≥96.05% (cis), Kosher
Odor: Fresh, green, floral, fruity odor with hints of chamomile
Use: Imparts naturalness to herbaceous, green compositions. Blends well with lavender.
Flavor: Earthy, mushroom
Earthy notes for mushroom, lemon, and lime flavors.
BOC Sciences
For experimental / research use only.
cis-3-HEXENYL TIGLATE 98.5% (sum of isomers)
Bontoux
cis-3-HEXENYL TIGLATE
CG Herbals
cis-3-Hexenyl Tiglate
Diffusions Aromatiques
cis-3-HEXENYL TIGLATE
Ernesto Ventós
CIS-3-HEXENYL TIGLATE
Odor: FRESH,SLIGHTLY FRUITY,GREEN,FLORAL
fnfsurplus.com
Hexenyl Tiglate, Cis-3-, Ester
Indukern F&F
CIS-3-HEXENYL TIGLATE
Odor: GREEN, HERBAL, FRUITY
Inoue Perfumery
CIS-3-HEXENYL TIGLATE
Lluch Essence
cis-3-HEXENYL TIGLATE
M&U International
cis-3-HEXENYL TIGLATE
Miltitz Aromatics
CIS-3-HEXENYL TIGLATE
min. 95 %
Odor: Fresh green, floral, herbal, fruity
Flavor: Green fruity with melon nuances
Moellhausen
cis-3-HEXENYL TIGLATE
Odor: green, herbal, fruity; aspects of green herbs
PCW France
cis-3-Hexenyl Tiglate
Steps to a fragranced product
Pell Wall Perfumes
cis-3-Hexenyl Tiglate
Odor: Fresh, green-earthy, floral-gardenia, fruity-banana
Use: Can be used as a fresh topnote in mixed floral fragrances or herbal compositions, particularly useful to add natural realism to Gardenia and other florals requiring a green note. Also has a fresh-cut mushroom (not mouldy) quality that works well with leafy herbal and fougere types.
Penta International
cis-3-HEXENYL TIGLATE, Kosher
Perfumer Supply House
cis-3-Hexenyl Tiglate
Odor: Interesting warm, green, earthy, herbaceous with fruity (banana) and melon nuances
Perfumery Laboratory
CIS-3 GEKSENIL TIGLAT Bedoukian (Cis-3-Hexenyl Tiglate Bedoukian)
Odor: Warm, fresh, exotic with a touch of tea leaf
Prodasynth
cis-3-HEXENYL TIGLATE >98%
Odor: FRESH,SLIGHTLY FRUITY,GREEN,FLORAL
Reincke & Fichtner
cis-3-Hexenyl Tiglate
Shanghai Vigen Fine Chemical
cis-3-Hexenyl Tiglate
Sigma-Aldrich
cis-3-Hexenyl tiglate, ≥97%, FG
Odor: banana; fatty; vegetable; green; pepper; earthy
Certified Food Grade Products
SRS Aromatics
CIS 3 HEXENYL TIGLATE
Odor: Green Vegetable, Green Banana, Earthy, Cortex, Herbal
Synerzine
cis-3-Hexenyl Tiglate
Tadimety Aromatics
Cis 3 Hexenyl Tiglate
Odor: Fresh, green, Floral, Fruity
TCI AMERICA
For experimental / research use only.
cis-3-Hexen-1-yl Tiglate >98.0%(GC)
The Lermond Company
cis-3-Hexenyl Tiglate
ZEON Chemicals
cis-3-Hexenyl tiglate
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 809, 1979.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 809, 1979.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-3-hexen-1-yl tiglate usage levels up to:
  6.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.024 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 70.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 19. Update in publication number(s): 20
 average usual ppmaverage maximum ppm
baked goods: 16.0000030.00000
beverages(nonalcoholic): 2.000005.00000
beverages(alcoholic): 4.100008.10000
breakfast cereal: --
cheese: --
chewing gum: 0.100000.10000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 7.0000015.00000
fruit ices: --
gelatins / puddings: 4.000008.00000
granulated sugar: --
gravies: --
hard candy: 0.200000.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 2.000004.00000
meat products: --
milk products: 0.500005.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.000003.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):67883-79-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :16220109
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
[(Z)-hex-3-enyl] (Z)-2-methylbut-2-enoate
Chemidplus:0067883798
RTECS:EM9253500 for cas# 67883-79-8
 
References:
 [(Z)-hex-3-enyl] (Z)-2-methylbut-2-enoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:67883-79-8
Pubchem (cid):16220109
Pubchem (sid):135209398
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB38279
FooDB:FDB017577
Export Tariff Code:2916.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
citrus carbaldehyde
FR
dodecanal (aldehyde C-12 lauric)
FL/FR
nonanal (aldehyde C-9)
FL/FR
octanal (aldehyde C-8)
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
animal
para-
cresyl caprylate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
amyris wood oil
FL/FR
bornyl formate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
fir needle oil siberia
FL/FR
3-
phenyl propyl alcohol
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
bergamot oil
FL/FR
dihydromyrcenol
FL/FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
methyl heptenone
FL/FR
tetrahydromyrcenol
FR
coconut
delta-
heptalactone
FL/FR
coumarinic
phthalide
FL/FR
earthy
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
floral
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
bois de rose oil brazil
FL/FR
iso
butyl salicylate
FL/FR
citronellyl acetate
FL/FR
coriander seed oil
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
floral pyranol
FR
gardenia oxide
FR
geranyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hexyl nonanoate
FL/FR
ho leaf oil
FR
leerall
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/FR
muguet carboxaldehyde
FR
neryl acetate
FL/FR
ocean propanal
FL/FR
octyl acetate
FL/FR
petitgrain oil paraguay
FL/FR
2-
phenyl propyl acetate
FL/FR
propyl anthranilate
FL/FR
rose butanoate
FL/FR
(Z)-
rose oxide
FL/FR
tetrahydrolinalool
FL/FR
violet methyl carbonate
FR
fruity
allyl amyl glycolate
FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
benzyl propionate
FL/FR
butyl propionate
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
green acetate
FR
2-
heptyl butyrate
FL/FR
hexyl acetate
FL/FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
acetaldehyde methyl hexyl acetal
FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl pyrazine
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
cucumber essence
FL/FR
dryopteris filix-mas leaf extract
FR
fern fragrance
FR
fern specialty
FR
galbanum decatriene
FL/FR
galbanum oil
FL/FR
geranium absolute
FL/FR
geranium thiazole
FL/FR
(Z)-3-
hepten-1-yl acetate
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
4-
hexenol
FL/FR
2,4-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
english
ivy leaf absolute
FR
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
oakmoss oil
FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
iso
propyl decanoate
FL/FR
styralyl acetate
FL/FR
violet leaf absolute
FL/FR
herbal
3-
butylidene phthalide
FL/FR
clary acetate
FR
clary sage oil france
FL/FR
dihexyl (E)-fumarate
FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
lavender absolute bulgaria
FL/FR
2-
pentyl acetate
FL/FR
marine
green
algae absolute
FL/FR
melon
melon heptenal
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
mossy
oakmoss absolute
FL/FR
musty
cocoa butenal
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
black
pepper oil
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
terpenic
alpha-
terpineol
FL/FR
vegetable
endo-1,2,3,3-
tetramethyl bicyclo(2.2.1)heptan-2-ol
FR
waxy
octyl isobutyrate
FL/FR
propyl decanoate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
spruce needle oil canada
FL/FR
woody acetate
FR
(Z)-
woody amylene
FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
benzyl disulfide
FL
bornyl formate
FL/FR
2-iso
butyl pyrazine
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hepten-1-yl acetate
FL/FR
2-
heptyl butyrate
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
hexyl nonanoate
FL/FR
ivy carbaldehyde
FL/FR
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
tris(
methyl thio) methane
FL
2-
methyl-6-propoxypyrazine
FL
2-
phenyl propyl acetate
FL/FR
propyl anthranilate
FL/FR
iso
propyl decanoate
FL/FR
propyl decanoate
FL/FR
2-iso
propyl pyridine
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
octanal (aldehyde C-8)
FL/FR
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
animal
para-
cresyl caprylate
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
balsamic
fir needle oil siberia
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
celery
3-
butylidene phthalide
FL/FR
citrus
bergamot oil
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
petitgrain oil paraguay
FL/FR
alpha-
terpineol
FL/FR
cooling
iso
butyl salicylate
FL/FR
coumarinic
phthalide
FL/FR
creamy
octyl isobutyrate
FL/FR
dairy
2-
pentyl acetate
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
2-
octen-1-ol
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
methyl dihydrojasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
tetrahydrolinalool
FL/FR
fruity
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
benzyl propionate
FL/FR
butyl propionate
FL/FR
dibenzyl ether
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
2,4-
hexadien-1-ol
FL
hexyl acetate
FL/FR
1-
phenyl-2-pentanol
FL/FR
rose butanoate
FL/FR
styralyl acetate
FL/FR
tropical trithiane
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cinnamyl alcohol
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
cucumber essence
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dibutyl sulfide
FL/FR
dihydromyrcenol
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
galbanum oil
FL/FR
geranium absolute
FL/FR
geranium thiazole
FL/FR
geranyl acetate
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
3,6-
ivy carbaldehyde
FL/FR
2,4-
ivy carbaldehyde
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
4-
methyl thiazole
FL
3-(5-
methyl-2-furyl) butanal
FL
nerol oxide
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
oakmoss absolute
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
(Z)-
rose oxide
FL/FR
violet leaf absolute
FL/FR
herbal
clary sage oil france
FL/FR
coriander seed oil
FL/FR
lavender absolute bulgaria
FL/FR
honey
phenyl acetaldehyde
FL/FR
lactonic
delta-
heptalactone
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
3-
octanol
FL/FR
nutty
2,4,5-
trimethyl thiazole
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
spicy
black
pepper oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
grapefruit menthane
FL/FR
methyl benzyl disulfide
FL
vegetable
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
iso
amyl butyrate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
woody
amyris wood oil
FL/FR
spruce needle oil canada
FL/FR
 
Potential Uses:
FRbanana
 bark
FRfern
FRfloral
 foliage
FRfungus
FRgardenia
FRgreen
FRgreen leaf
FRherbal
FRjasmin
FRmango
 melon watermelon muskmelon cantaloupe
FRmoss
FLpepper bell pepper
FLtomato
FRwoody
 
Occurrence (nature, food, other):note
 champaca concrete @ 0.02%
Data GC Search Trop Picture
 gardenia
Search Trop Picture
 hyacinthus orientalis absolute @ 0.32-0.48%
Data GC Search Trop Picture
 vassoura oil @ <0.01%
Data GC Search Trop Picture
 
Synonyms:
cis-hex-3-ene-1-yl trans-2-methyl-2-butenoate
[(Z)-hex-3-enyl] (Z)-2-methylbut-2-enoate
 hex-3(cis)-enyl 2-methylcrotonate
(Z)-3-hexen-1-yl 2-methyl crotonate
cis-3-hexen-1-yl 2-methyl crotonate
(Z)-3-hexen-1-yl alpha-methyl crotonate
cis-3-hexen-1-yl alpha-methyl crotonate
(Z)-3-hexen-1-yl tiglate
cis-3-hexen-1-yl tiglate
cis-3-hexen-1-yl trans-2-methyl 2-butenoate
cis-3-hexen-1-yl-2-methyl-trans-2-butenoate
(Z)-3-hexenyl (E)-2-methyl 2-butenoate
(Z,Z)-3-hexenyl 2-methyl-2-butenoate
(Z)-3-hexenyl tiglate
C3 hexenyl tiglate
cis-3-hexenyl tiglate
cis-3-hexenyl trans-2-methyl 2-butenoate
cis-3-hexenyle tiglate
(2E)-2-methyl-2-butenoic acid (3Z)-3-hexen-1-yl ester
(E,Z)-2-methyl-2-butenoic acid 3-hexen-1-yl ester
 
 
Notes:
Flavouring ingredient
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